Amy Scott's Thoughts

I guess that you’ve probably caught on to the fact that I like to bake. When I have the time, I’m choosing to bake instead of buy things. I’ve been making more goodies for gatherings. One such opportunity happens every week on Wednesday nights. I love making a treat for my class of 5th/6th girls. I’ve been trying to make more things for scratch. I’m also trying to do very seasonal baking. 

This week I decided to make brownies… from a mix… but I couldn’t just leave it the way it was! I decided to put a twist on this brownie mix that I make quite often. I’ve never made peanut-butter brownies, so I thought this would be a great time to try to add another layer to something I’m very familiar with. I hopped online and consulted good ol’ Betty to help me with peanut-butter element.  To jazz things up and give the brownies some fall color, I added Mini Reeces Pieces to the mix and sprinkled them on top. The colors are just right to make it feel like an autumn goody.

These brownies turned out fun and festive! Not too mention tasty! It was very rewarding to add another element to a classic! I’m learning that baking is a way I can bless others and share something that brings me joy. I didn’t intend for this blog to become a location for me to showcase food, but I’m finding it brings me great happiness and I’m enjoying the challenge of trying new things.

I’ve found the last couple of Saturdays have held similar activities – cleaning the house and baking a special treat! The weekends have been filled with gatherings of friends and family. Thus, I’ve needed to have the house tidy and something to offer my guests. For life group two week ago, I made the applesauce spice cake. I’ve already posted how yummy that turned out! I’m already planning on making that again – this time for my Wednesday night class.   

Last Saturday was my first venture at pie making on my own. I’ve watched Jeremy make a pie and I’ve made a pie with Jeremy, but until last week I had never done it by myself. It was a bit of a personal challenge to show myself that I can do it. Apple pie was decided on because it was to be shared with family for my father-in-law’s birthday. He is big fan of apple pie, so it seemed that would be the best option. Since it was my first time, I did learn that I need to add more apples next time. I used an extra apple in the recipe, but I should have used another. I know that for next time. I also used a mix for the crust again. Now that I am out of the mix, I plan of making my own crust next time. Baby steps!

Today is a life group Sunday, so yesterday I decided to bake banana bread to take to the group. It might sound odd, but I’ve learned that bananas freeze well and they can then be saved until you plan on making some bread. It’s a chilly to prepare them, however, they taste great! I used the recipe from my Shueyville cookbook and it’s a classic! I shared the recipe in a previous blog if you are curious. The great thing about this recipe is it needs to be split into two loaves. We will take one loaf to life group and the other loaf will be munched on by Jeremy and I. It’s perfect for sharing!

You’d be amazed by the amount of marshmallows that I have in my home. Jeremy and I have a fire pit in our backyard and every year we like to try fun, new marshmallow flavors for our S’mores. We have developed a bit of a collection because when we see a new flavor we haven’t tried, we buy it.  We had a bunch of half open bags leftover from this summer. I recently decided to “thin the herd” and get rid of some of the older marshmallows. I’m not sure why it is this way, but you get rid of something, before you know it the item has multiplied again.

One of our life group members brought three bags of marshmallows to share with the group. Two of the flavors I had seen before. The one I hadn’t seen before was pumpkin spice marshmallows. We opened the bag so we could sample them and they were very tasty. Just a week after we received the 3 new bags, we were given 6 boxes of gourmet marshmallows as a gift for Pastor Appreciation Month. We have not yet tried them, but they look very good. I think we might have to wait for a reason to share them so we don’t over do it! I like marshmallows… I’m not saying anything against the marshmallows that have been given to us. I am just surprised that I tried to take the collection down to a reasonable size and it more than doubled!

I started to think about what I could do with all these marshmallows. The bag of pumpkin spice ones had been opened, but the majority of it was left uneaten. I let my mind wander and I came up with the idea of using the pumpkin spice marshmallows to make some kind of marshmallow treat. Now the classic is Rice Krispy Treats, but I wanted to stay with the fall theme. After exploring the cereal aisle yesterday, I landed on Cinnamon Burst Cheerios. I figured the cinnamon and pumpkin combination would make for a yummy autumn treat.

This afternoon I assembled what I am calling Pumpkin Spice Cereal Treats. Using the basic Rice Krispy Treat recipe, I mixed my fall inspired ingredients together to create a yummy marshmallow treat. The recipe on the back of the bag said you could decorate using candy corn or another fall candy. I didn’t think the flavors would mix well, so I used Wilton’s Colorful Leaves Sprinkle Mix. I thought they would add to the fall theme without adding another flavor layer.

The recipe on the back of the bag also suggested using a pumpkin shaped cookie cutter to make the treats into a pumpkin. I have a large pumpkin shaped cookie cutter and I knew that if I used it I wouldn’t get enough servings out of the recipe to share with my class of girls tonight. I decided to keep it all in the 13×9 pan instead.

All I can tell you right now is that they smell amazing and look good. I don’t like to present goodies that have already been partial eaten so I must wait until tonight when I share them with my class of 5th/6th girls to sample them. Here’s hoping they are a yummy snack for my girls and for myself!

I love chocolate chip cookies! Especially the Toll House recipe in my cookie book. Recently I’ve done some twists to this classic recipe and they’ve been a lot of fun. The first variation I tried was pan cookies. It’s the same exact recipe just baked up to fill a jelly roll pan. I cut these into 2in squares to serve. The second variation I did was to add fall colored M&Ms as half of the called for chocolate pieces. It’s fun at different times of the year to use special M&Ms to give it a holiday flair. Sometimes it’s fun to take something you know by heart and make it a little a different!

Tuesday night, Jeremy informed me what we were going to make our own raviolis and pasta sauce for dinner. This has been a goal of his for some time now. He has a ton of tomatoes from his garden and I knew he was ready to try his hand at making homemade pasta sauce. What goes well with homemade pasta sauce? Homemade pasta!

Jeremy set to work on the sauce while I started the pasta dough. This is the first time I’ve ever made homemade pasta and it certainly was an experience! Even though I got a workout trying to roll the dough super thin, I would say it was still too thick. The flavor of the dough was good, but the once it was boiled the raviolis almost turned to bread. Not a texture I’m used to and a little dense. I will try harder next time to get the dough as thin as possible because it will expand in the cooking process. We used an Italian cheese blend and then added grated Parmesan cheese on top of the blend. The stuffing turned out well. I also learned that more cheese is always better when it comes to stuffing ravioli.

The pasta sauce Jeremy created was very flavorful. We used a packet of spices to flavor it, but the truth is we really didn’t need the packet. We had all the spices that it included in our own spice collection. Jeremy also added some extra spices and some ketchup to the mixture. He is pretty good at getting things into balance.  We both agreed that meal was good, but there were things we know better for next time. Overall, I rated it a 5-6 out of 10 (10 being awesome, 1 being inedible). We also came to the same conclusion when we attempted to make deep dish pizza a few weeks ago.  We might not get it perfect the first time, but we learning lots and having fun in the kitchen together.

After we were finished with cooking experiments, we sat down the kitchen floor and starting carving our pumpkins! Jeremy is super creative when it comes to carving. Every year I’m sadly disappointed with my own carving skills. I’m not sure why I expect to get better each year, but I don’t… My pumpkin looks so sad compared to Jeremy’s two pumpkins. Regardless of my skills, I always love gutting the pumpkin and squishing my hand around in the gooey, seedy insides. This was our first time carving pumpkins with Toby around. It was humorous to watch him smell the pumpkins, lick the pumpkins… try to eat the pumpkins!

It was a very fun and full night in the Scott household! I was certainly tired when I was done from all the focus I put into that pasta and pumpkin! When it comes to pasta – I think I have a bright future. When it comes to pumpkins – I think I need to accept I’m not an artist!

This weekend I decided to do some baking for my life group on Sunday. I’ve been posting pictures of all the yummy treats I’ve been creating and I hadn’t yet had the opportunity to share my goodies with them. They took notice and felt they needed to sample some of my baking! I was happy to accept the challenge.

As I mentioned in a previous blog, I’ve been using applesauce and apples as a theme in a lot of my baking as of late. It’s probably because I have so much of both ingredients around my house right now. I’d already made two different kinds of cookies with applesauce, so this time I decided to go with a spice cake recipe I found.

I love the Betty Crocker app that I have on my phone. That is where I discovered this Applesauce Spice Cake recipe with a Brown Butter Frosting. I couldn’t pass it by! The spice cake was easy to make and it smelled amazing at it baked and cooled. The frosting didn’t come to me as easy, but it still turned out pretty good!

I’ve never really browned butter before and everything I read said that it burned very easily. I’m fairly positive my butter didn’t fully brown, but I was too nervous to leave it on the stove any longer. The frosting was very easy to assemble from that point on. The trick with the frosting is that it sets on the cake pretty quickly. You need to spread it and get it how you like before it hardens.

Jeremy decided that it would be a great idea to sprinkle cinnamon on top of the cake. I’m never opposed to a stronger cinnamon flavor so I let him do it. We didn’t get as even as I would have liked, but it tasted good, so in the end it doesn’t really matter all that much. I would probably just add more cinnamon to the recipe next time and skip the sprinkling.

It’s been a lot of fun challenging myself to try and make new things. I realized I’ll never develop better skills without practice. I’m really enjoying this practice phase of my cooking/baking. Not everything has turned out Food Network worthy, but it’s all been very tasty! Overall, the best part is sharing the food I create with the ones that I love! I hope they have enjoyed the goodies as much I have enjoyed preparing them (and eating them)!